The world’s first in-hotel rickhouse sees its first foray into the culinary realm, bringing about an illustrious collaboration with the acclaimed French restaurant by Julien Royer
Located in Regent Singapore is a grand hotel bar unlike any other. Recently crowned the No. 6 bar in Asia’s 50 Best Bars List and No. 14 in The World’s 50 Best Bars List, Manhattan is best known for its Friends of Manhattan Series (FOMS). Founded in 2014, the project represents the bar’s hopes of bringing world-class bartenders through its doors to spark a meeting of minds in the bar industry, while at the same time giving guests the opportunities to sip on quality cocktails.
2021 was the turning point for the series, as Manhattan finally went beyond bar collaborations and ventured into the culinary realm with its Friends of Manhattan Chef Series (FOMCS). So far, the programme has garnered resounding success, having kicked off with the one Michelin-starred Braci showcasing an awe-inspiring Italian finesse, while darlings of the local scene Bannie Kang and Tryson Quek made a comeback when they brought a preview of Mu: Taipei to Manhattan’s seventh anniversary. Now, in what is likely to be its most exciting partnership yet, the bar will join hands with three Michelin-starred Odette in a two-day guest shift on September 28 and 29.
See also: Who Will Be Taking Over The Bar At The Next Friends Of Manhattan Series 2019?
The collaboration between the two renowned establishments has been in the works for some time, both parties expressing their desire to work with the other. Chef-owner of Odette Julien Royer says, “Manhattan is one of my favourite bars in Singapore. The devotion to their craft is something I resonate very strongly with. It also seems apt, with both establishments having scaled the very highest accolades of Asia’s 50 Best Restaurants and Bars respectively.”
Situated in the National Gallery Singapore, Royer’s modern French restaurant offers a constantly evolving menu guided by Royer’s lifelong respect for seasonality, terroir and artisanal produce sourced from boutique producers around the world. Affectionately named after Royer’s grandmother, the fine dining destination is driven by one of his greatest influences in life and in the kitchen, and reflects her belief in always ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. Chef Julien’s French-rooted practice has also evolved throughout his stint in Singapore, moving to encompass an Asian touch in every dish.
The same can be said of Manhattan’s cocktails, making the two brands a natural pairing. Bar Manager Rusty Cerven and Head Bartender Sophia Kang espouse the same single mindedness and dedication to their craft, ensuring every element in Odette’s dishes was carefully considered and further elevated during the drinks development phase. Cerven states, “Chef Julien operates at such a high level, it was important for us to give each pairing the considered curation it deserved.”
See also: Julien Royer of Odette on Finding Hope in Challenging Times
